Korean sesame chicken wings
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken wings |
| ¼ | cup | Flour |
| ½ | cup | Cornstarch |
| 1¼ | teaspoon | Salt |
| ¼ | cup | Sugar |
| 1 | tablespoon | Sesame seeds; toasted |
| 2 | Cl Garlic; minced | |
| 2 | Green onions; chopped | |
| 2 | Eggs; beaten | |
| 5 | teaspoons | Soy sauce; (kikkoman) |
| Oil; for deep frying | ||
Directions
Recipe by: lynne nishihara <vectr01q@...> Cut wings in half after removing tips. Wash and pat dry. Mix remaining ingredients and marinate wings 3 hours or overnight. Batter will be thick, but will thin down during marinating. Deep fry until golden brown and drain on paper towels.
Notes: Sliced flank steak or boneless chicken pieces may be substituted. I usually double the sesame seeds and green onions.
Sharon, Anna's recipe is similar to one I have. I've used both flank steak and chicken (wings and breast fillet strips). The main difference seems to be the addition of flour and cornstarch and deep frying (watch them arteries!). I posted it a long while ago, so this is a reprint.